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Paleo Instant Pot Shredded Chicken Taco Bowls {From Frozen Meat}

This week we are all about Paleo Instant Pot Shredded Taco Chicken Bowls. Easy, quick and unbelievably satisfying!

I have been all over Texas and California the past two weeks. I loved it! Everywhere I go feels like home. Full disclosure? Home is where my apron and chef knives are – which is why I travel with them! (But, real tho.)

Ok so I am back and I want to sleep. And eat. Eating sounds great!

The thought of grocery shopping is slowly killing me but I am so ready for a home cooked meal which is why I always keep frozen chicken thighs and batches of roasted green chilies in my freezer.

Also, as a rule I try to eat Mexican at least once a week.

Girl, if you have an Instant Pot, you have dinner in 20 minutes (frozen meat and all) but if you don’t, you know I’ve got you. Crockpot instructions are in the recipe below.

{Paleo} Instant Pot Shredded Chicken Taco Bowls

I love the versatility of taco meat! Add the meat to lettuce for a salad, top it over gluten-free basmati rice, or stuff that meat into hard shell or soft shell tortillas.

Also, the Instant Pot is becoming my favorite kitchen addition. I took meat from the freezer and made this in the IP in 20 minutes.

I make my own taco seasoning because it is (1) easy and (2) means my seasoning will not have any added sugars or preservatives in it. It’s so easy! You probably have the spices on hand. I also make my own roasted green chilies (a lot of the canned green chilies are not paleo).

Instructions

In a bowl, mix together the spices for the taco seasoning. Sprinkle over chicken.

Close the lid, set the valve to “sealing” and set pressure to high for 20 minutes (if frozen, if not frozen set for 10 minutes).

Once the time is up, allow for natural release (about 5-10 minutes).

Set valve to “venting” and open Instant Pot.

Remove chicken to a bowl and pour out all but 1 TBS liquid from the Instant Pot. Set the Instant Pot to sauté.

Shred the chicken in the bowl by pulling meat apart with two forks.

Return chicken to IP and sauté while stirring for 3 minutes.

To serve, top meat on a bed of greens and add fresh cilantro, avocado, hot sauce, tomatoes, and red onion.

For Slow Cooker:

Add frozen chicken and taco seasoning along with with 1/2 cup chicken broth to the slow cooker. Cook on low for 5 hours or on high for 3 hours. Once done, shred chicken with a fork or your mixer. (For fresh chicken, add all ingredients including the chicken broth and cook on low for 3 hours.)

Notes

Note: If you are freezing your meat and want to use it straight out of the freezer, be sure to remove the paper at the bottom of the tray the meat came in. It is near impossible to separate it from the frozen meat. If you forgot to do this, add your frozen meat to a skillet with 1/2 cup water. Add lid and turn burner to high. Allow to steam for about 2-3 minutes until the paper separates from the frozen meat.

*Chicken needs to reach 165 degrees when a meat thermometer is inserted into the middle of the thickest part of the chicken.

Welcome! I'm Bri! Accidental home cook. Lover of gathering people around a table over a meal. Author of Come & Eat (September 2017). What I really want is to pull out a chair for you at my table. But until then, I hope you stay awhile and enjoy my stories + recipes!

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